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Chocolate Truffles

Source: Eating Well by Burt Wolf
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Active Time:  25 Minutes
Total Time:  2 Hours 55 Minutes
  Makes about 24 truffles
RECIPE INGREDIENTS
1/3 cup heavy cream
2 tablespoons unsalted butter
6 ounces milk chocolate, coarsely chopped
4 ounces bittersweet or dark chocolate, coarsely chopped
Unsweetened cocoa powder, finely chopped nuts, or confectioners' sugar
DIRECTIONS
In a small saucepan or the top of a double boiler over simmering water, heat the cream and butter until the butter is melted and the mixture just starts to come to a boil. Remove from the heat and add the milk chocolate. Stir until the chocolate is melted.


Cover and chill in the freezer until firm, approximately 1 hour.


With a pastry bag, or with two spoons, form small balls of the chilled chocolate mixture and place on a parchment-paper-lined cookie sheet. Let chill in the refrigerator for 1 hour until firm.


In a small saucepan over simmering water, melt the bittersweet chocolate. Dip the truffles in the melted chocolate and roll in the cocoa powder, chopped nuts, or confectioners’ sugar. Return the coated truffles to the cookie sheet and refrigerate for 30 minutes. Serve immediately, or store in an airtight container until needed.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bite-Sized Dessert Recipes
Nutrition Facts per Serving
Yield:   Makes about 24 truffles
Calories: 78
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 7g
Sodium: 8mg
% Cal. from Fat: 69%
Cholesterol: 9mg
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